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Lentil Loaf Recipe

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★★★★★

4.5 from 60 reviews

This hearty Lentil Loaf is a wholesome, plant-based dish perfect as a savory main course. Made with green or brown lentils, ground flaxseeds as a binder, lots of sautéed vegetables, oats, walnuts, and a flavorful herb and tomato glaze, it offers a satisfying texture and rich umami taste. Baked to perfection, this loaf is great for meal prep or a comforting dinner, delivering protein, fiber, and nutrients in every slice.

Ingredients

Scale

Lentil Mixture

  • 1 cup dry green or brown lentils
  • 3 tbsp ground flaxseeds (20g)
  • ⅓ cup water
  • 1 cup rolled oats (108g)
  • ½ cup walnuts (55g)
  • Salt and pepper, to taste

Vegetables & Seasonings

  • 1 tbsp olive oil
  • 1 small onion, diced (about ½ cup)
  • 2 ribs celery, diced (about ½ cup)
  • 1 carrot, grated (about ½ cup)
  • 3 cups mushrooms, chopped (approx. 8–9 white or brown mushrooms)
  • 4 cloves garlic, minced
  • 2 tbsp tomato paste
  • 2 tsp ketchup
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • ½ tsp dried rosemary
  • ½ tsp cayenne pepper (optional)
  • 2 tbsp soy sauce or tamari

Glaze

  • 2 tbsp ketchup
  • 1 tbsp tomato paste
  • 1 tbsp maple syrup
  • 1 tbsp balsamic vinegar

Instructions

  1. Cook Lentils: Fill a medium pot with salted water and add the lentils. Bring to a simmer over high heat, then reduce heat to medium-low. Cook for 18-20 minutes until lentils are tender. Drain well, shaking off excess liquid.
  2. Make Flax Egg: In a small bowl, combine ground flaxseeds and ⅓ cup water. Stir and let the mixture thicken for about 10 minutes.
  3. Preheat Oven: When lentils are nearly done, preheat the oven to 375°F (190°C).
  4. Sauté Vegetables: Heat olive oil in a large pan over medium heat. Add onion, celery, carrot, and mushrooms. Season with salt and pepper. Cook for 6-8 minutes until tender, stirring occasionally. Add garlic, tomato paste, ketchup, thyme, oregano, rosemary, and cayenne pepper if using. Cook for another 1-2 minutes until fragrant. Remove from heat and stir in soy sauce or tamari.
  5. Prepare Filling Mixture: In a food processor, pulse oats until ground into flour. Add walnuts and pulse until pieces are small but textured. Add flax egg mixture and cooked lentils, pulsing a few times to partially break down lentils while keeping texture. Transfer this mixture to the pan with sautéed vegetables and stir until well combined. Season with salt and pepper to taste.
  6. Shape Loaf: Lightly grease and line a loaf pan with parchment paper for easy removal. Press the lentil mixture evenly and firmly into the pan, smoothing the surface.
  7. Make Glaze: In a small bowl, mix ketchup, tomato paste, maple syrup, and balsamic vinegar. Spread this glaze evenly over the top of the loaf.
  8. Bake: Cover the loaf with foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 10 minutes to develop a caramelized glaze.
  9. Cool, Slice, and Serve: Let the loaf cool in the pan for at least 20 minutes before removing. Slice into 8 portions and serve warm.

Notes

  • Use parchment paper for easier loaf removal.
  • Cayenne pepper is optional and can be omitted or adjusted to taste for milder or spicier flavor.
  • Walnuts add texture and healthy fats; they can be swapped with pecans or omitted for nut-free.
  • Leftovers keep well refrigerated for up to 4 days or freeze well for up to 3 months.
  • Serve with a side salad or steamed vegetables for a balanced meal.

Keywords: lentil loaf, vegan meatloaf, plant-based main dish, healthy loaf, gluten-free loaf option

Find it online: https://flavorsbymaya.com/lentil-loaf-recipe/